Crispy Keema Samosa Recipe

Keema Samosa Recipe is famous in India and Pakistan, most favorite of kids and easy to make at home with some basic ingredients available in every kitchen. Often this recipe is found in the streets of Pakistan and India and people love it a lot. 

During our college time I and my friends often go to eat keema samosa because, in all samosas, keema samosas are our favorite ones. This Delicious recipe for Keema Samosa is an appropriate hand-held snack. Filled with a vivid, highly spiced, and smoky meat filling and fried to crispy golden perfection, you will love this tasty and savory appetizer.

You may also love other chicken recipes:

1. Chicken Shami Kabab Recipe
2. Egg Korma Recipe
3. Tandoori Chicken Recipe
4. For spicy recipe videos

What is a qeema samosa ?

The Chicken Keema Samosa is a delicious mixture of minced chicken tossed in along with spices and chaat masala, covered with a crispy samosa overlaying making it perfect for the monsoons. Serve this samosa with a spicy garlic mint chutney for a tea-time snack.

Preparation:

Process:

Keema filling-

Filling the Samosas:

Frying the Samosas:

People also search this recipe as:

Keema Samosa | Mutton Samosa Recipe | Crispy Keema Samosa Recipe | Mutton Keema Samosa | Make Mutton Samosa at Home | How to Make Mutton Samosa | Samosa Recipe

How should we store the leftover chicken samosa?

Uncooked samosas stay well inside the fridge for up to 2 days and inside the freezer for as much as four months. Leftover cooked samosas will maintain at room temperature for up to eight hours and within the refrigerator for up to 3 days. To reheat, use the oven, toaster oven, or air fryer.

Can we freeze keema samosa?

Absolutely! After making the beef filling and wrapping the Patti, you can freeze raw samosas for up to 4 months. I advocate you location them on a parchment-covered pan in a single layer without touching, then freeze for about two hours. After this, you can location the samosas into a zip-top freezer bag, eliminating as a whole lot of air as possible, and shop.

More Chicken Recipes:

Crispy Keema Samosa Recipe

Author: Masroor Anwar Cuisine:Appetizer, Snacks Courses:World Recipe Keys:Keema Samosa

Difficulty:IntermediatePrep time: 15 minutesCook time: 15 minutesTotal time: 30 minutesServings:20 samosas servingsCalories:140 kcal Best Season:Available

Description

The ingredients that are described below are enough to make around about 20 samosas.

Ingredients

• Mutton Keema – 500 gms (lamb or goat meat mince)
• Samosa Patti (Puff Pastry Sheets)- around 20 (10” x 3” size)
• Onion, fine chopped- 2 medium (150 gms)
• Ginger, fine chopped- 3 tsp
• Garlic, fine chopped- 3 tsp
• Green chilies, fine chopped- 4
• Coriander leaves, chopped- 5-6 tbsp

Spice Powders:

• Turmeric Powder- 1/2 tsp
• Red Chilli Powder- 2 tsp
• Coriander Powder- 2 tsp
• Garam Masala Powder- 1.5 tsp

Other Ingredients:

• Refined Oil- 3 tbsp
• Salt- 1 tsp
• Flour paste (2 tbsp flour + 3 tbsp water) 

Instructions

Keema Filling

1. To make the Mutton Keema (mince) filling for the samosa, heat oil in a pan and add the chopped onions.
2. Fry on medium heat for 5 mins till light brown.
3. Add the chopped ginger and garlic and give a mix.
4. Fry for 1-2 mins on medium heat.
5. Add the chopped green chilies, give a mix, and continue frying for 30 secs.
6. Now add the mutton mince (keema) and fry on high heat for 3-4 mins till the color changes and the water has mostly dried up.
7. Add all the spice powders and salt, give a mix and fry on medium heat for around 3-4 mins till oil separates.
8. Now add 75 ml water, give a mix, and cook on low heat for around 20 mins till meat is tender. Remove the lid and give a mix midway.
9. After 20 mins, remove the lid and garnish with chopped coriander leaves.
10. Give a mix and fry it till absolutely dry.
11. Remove it onto a plate and allow it to cool completely before using it as a stuffing for the samosa. You can use it after it’s cooled or can also make it ahead and keep in the fridge for making samosas later.

Filling the Samosas

12. Fold the Samosa Patti into a cone as shown in the video, fill it with 1.5 tbsp of keema filling and push it inside to fill uniformly and give the cone shape. Use a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa.
13. Repeat for all the samosas. Set aside on a plate.

Frying the Samosas:

14. Heat oil in a flat pan/Kadai or skillet till medium hot.
15. Drop the samosas one by one (around 5-6) to not crowd the pan. 
16. Keep turning the samosas to uniformly fry them.
17. Fry on medium heat for 8-10 mins till golden in color. 
     
18. Remove from oil and arrange on a plate. Repeat for the balance samosas in batches.

Keywords:best keema samosa, keema samosa, Keema Samosa recipe